New Orleans-Style Meat Loaf with California Raisins and Creole Mustard

  • Yield 2 servings
  • Prep 10 mins
  • Cook 20 mins

California raisins add unbelievable flavors to this Creole favorite.

California Raisin Marketing Board


10 ounces lean ground beef
1/2 cup breadcrumbs
1/4 cup chopped California natural and golden raisins
1 large egg
3 tablespoons chopped shallots
2 tablespoons Creole mustard, divided
1 teaspoon crumbled dried sage leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons California raisin juice concentrate or molasses


  1. Preheat oven to 425F. Combine beef, breadcrumbs, chopped raisins, egg, shallots, 1 tablespoon mustard, sage, salt and pepper in large bowl; mix thoroughly. Shape mixture into 2 oval loaves, each about 1-inch thick, and place on small rimmed baking sheet.
  2. Bake loaves 10 minutes. Mix raisin juice concentrate or molasses and remaining 1 tablespoon mustard in small bowl. Brush mixture generously over loaves. Continue to bake until loaves are cooked through and thermometer inserted into center registers 160F, about 8 minutes.

Note: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.

Recipe by Chef Anthony Spizale, courtesy of the California Raisin Marketing Board



Get every new post delivered to your Inbox.

Join 283 other followers